Blog Menu

Jerk Pork Tenderloin with Chayote Black Beans

Prep Time

    •    Prep and cook time: 35 minutes
    •    Yield: Serves 4


For the Jerk pork tenderloin:

    •    4 cloves
    •    1 tsp salt
    •    1 tsp cinnamon
    •    1 pinch nutmeg
    •    1 tbsp soy sauce
    •    1 tbsp brown sugar
    •    1 tsp whole allspice
    •    1 tsp coriander seed
    •    2 tbsps vegetable oil
    •    1/4 cup chopped thyme
    •    1 scotch bonnet (optional)
    •    1 tbsp whole black peppercorns
    •    4 clove garlic, peeled and cut in half
    •    2 1 lb(s) pork tenderloin, cleaned of sinew
    •    4 scallions, trimmed and cut into four pieces
    •    1 3 inch piece of ginger, peeled and cut into large chucks

For the Chayote black beans:

    •    1 bay leaf
    •    1 tbsp butter
    •    1 chayote, diced
    •    salt and pepper to taste
    •    1 clove garlic, finely chopped
    •    1 can black beans, drained and rinsed

For the Pineapple salsa:

    •    pinch of salt
    •    1 tbsp sugar
    •    zest of 1 lime
    •    juice of 1 lime
    •    1/2 pineapple, diced
    •    2 tbsps chopped cilantro
    •    1 jalapeno, seeded and finely diced
    •    1/2 red onion, finely diced, soaked in cold water for 10 minutes and drained

For the Fried plantains:

    •    1 cup vegetable oil
    •    2 ripe plaintains, peeled and sliced


For the Jerk pork tenderloin:

  1. In a spice grinder, mix black peppercorns, allspice, coriander seeds, and cloves until finely ground.

  2. In a food processor mix olive oil, ginger, scallions, garlic, and thyme, scotch bonnet pepper, brown sugar, soy sauce, cinnamon, salt and nutmeg. Add spice mixture and blend until mixture resembles a thick paste.

  3. Rub pork with jerk paste, making to sure to cover completely. Let marinate 1-2 hours at room temperature, or refrigerate overnight.

  4. Preheat outdoor grill and lightly oil. Season pork with salt.

  5. Grill pork tenderloin on open BBQ, rotating frequently until lightly charred and cooked through, 15-20 minutes. Let rest 5 minutes before slicing.

For the Chayote black beans:

  1. In a medium skillet, melt butter over medium heat. Add garlic and sauté gently.

  2. Add chayote and bay leaf and cook slowly, over medium heat 5-8 minutes, or until slightly softened.

  3. Add black beans and mix to combine. Season with salt and pepper.

For the Pineapple Salsa:
In a large bowl, toss together all ingredients. Season to taste with salt.

For the Fried plantains:

  1. In a large skillet, heat oil over medium high heat.

  2. Place sliced plantains in oil and fry for 2-3 minutes per side or until lightly browned.

  3. Drain on paper towel.

This great family recipe is thanks to Food Network Recipes at


      Leave a comment

      Please note, comments must be approved before they are published